Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
Delivery costs:


Chicken with strudel topping
25 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 540
  • Fat about 30g
  • Carbohydrates about 25g
  • Protein about 43g
This is needed
This is needed for 4 people
  • clarified butter for frying
  • 600 g chicken breasts, cut into approx. 2 cm cubes
  • 0.5 tsp salt
  • 1 tbsp sambal oelek
  • 600 g savoy cabbage, sliced
  • 2 dl single cream for sauces
  • 1 tsp hot curry powder
  • 0.75 tsp salt
  • 1 parcel strudel pastry (approx. 120 g)
  • 50 g butter, melted, left to cool
  • 4 ovenproof dishes, each approx. 500 ml
View these products
And that's how it's done
And that's how it's done
Heat a little clarified butter in a non-stick frying pan. Brown the chicken in batches for approx. 2 mins. per batch, remove from the pan. Add the sambal oelek and salt, mix, transfer to the dishes. Reduce the heat, wipe the cooking fat from the pan, add a little clarified butter if necessary.
Sauté the savoy cabbage for approx. 5 mins. Add the single cream, curry powder and salt, mix and spread over the meat.
Carefully unfold the pastry sheets, brush each sheet of pastry with a little butter, stack the sheets on top of each other, quarter, gently gather the edges of the pastry, place on top of the vegetables. Bake for approx. 15 mins. in the centre of an oven preheated to 200°C.